Chicken and asparagus soup |

Posted on

26 June 2019


Liz Robb

A lovely creamy soup to make in the asparagus season; a simple recipe that is nourishing and satisfying but not too rich..


1 large chicken breast
A few bay leaves
Black peppercorns
1 large onion
2 cloves of garlic
1 stick of celery
1 leek
1 tablespoon of olive oil
A knob of butter
1 large potato
300g asparagus tips
300ml vegetable bouillon or stock
Salt and black pepper
600ml chicken stock
A handful of fresh parsley
A heaped tablespoon of low fat creme fraiche


  • Place the chicken breast in a small saucepan with a few bay leaves and black peppercorns, just cover with boiling water and poach for 10-15 minutes to cook through. Lift out and leave to cool slightly. Shred once it has cooled enough.
  • Meanwhile, peel and finely chop the onion, peel and chop the garlic and finely slice the celery and the leek. Peel the potato and chop into small dice.
  • In a large saucepan, saute the onion in the olive oil and butter over a low heat for 2 minutes. Add the garlic, celery and leek and cook for a further 3 minutes. Next add the potato and continue to saute gently and stir for 2-3 minutes.
  • At the same time, trim the asparagus, cut each one in half and poach in 300ml vegetable bouillon for just a minute or two. Lift out but reserve the cooking liquid.
  • To the sauteed vegetables, stir in the reserved cooking liquid and 600ml hot chicken stock. Add the asparagus, reserving a few tips for garnish, the shredded chicken and half of the chopped parsley. Season and simmer for 20 minutes
  • When all of the vegetables are tender, puree with a stick blender to your preferred consistency and check the seasoning.
  • Just before serving, stir in the remaining chopped parsley and the creme fraiche. Garnish each bowl with a few of the reserved asparagus tips.

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